The Use and Care of Tinned Metals

Tripped across a handy little article today on the use and care of tinned metals, covering everything from cookware to cutters, and when to (and not to) re-tin, below...

When Not to Re-Tin

In the case of copper, the tin prevents reaction with acidic foods. If you're not cooking acidic foods, then it's not necessary to have a tin lining. Also, if the copper pot is going to be subjected to very high temperatures, such as for making hard candy, the copper needs to be bare in order to support the high temperatures. And bare copper is desirable in making meringues, because of its reaction to egg whites, which makes them peak faster and longer.

In the case of steel, the tin coating basically prevents rusting and reaction with acidic foods. If you are using the pan for baking and you keep it dry and well oiled when in storage, re-tinning, though desirable, is not necessary. Any bit of rust can be scoured off.

In the case of antiques, we don't recommend retinning, as doing so is likely to diminish the item's value as an antique. If you plan to use it, however, and it is in good condition, then retinning may prove worthwhile.